Dialogues

Rating: 14
Author: Gault&Millau

64200 BIARRITZ

14/20
Chef's Restaurant

BOOK

10 PHOTOS

Chef: Adrien Zedda
Cooking: French | Gastronomic | Modern | Signature cuisine
Services: Privatization | Terrace
Style: Elegant | Romantic

Gault&Millau's review 2026

In the heart of Biarritz, between the Gare du Midi and Place Clémenceau, young chef Adrien Zedda and Thomas Bouanich, who moved to the Basque country from Lyon, offer an essentially plant-based cuisine based on meticulously selected seasonal ingredients, enhanced with local seafood and favoring short circuits. The experience can be enjoyed in 4 or 7 "harvests", around house creations such as fresh cheese espuma, potato chips on a cebette base, green asparagus from Mallemort, yuzu mousse, sea bass gravlax, endive with onion compote and cardamom sauce, or the chef's signature dish based on celery cooked for 12 hours, potato gnocchi, celery juice with coffee and herb oil. We end on a sweet note with a quenelle containing vanilla juice, a sugar shell burnt on the spot and a custard made by the pastry chef from Lyon. Food and wine pairings are made from a selection of 500 wines, ranging from the most prestigious to the most confidential regional vintages. And it's all blind tasting, of course, limiting the dialogue.